1. PLACE SETTINGS & ETIQUETTE

2. What is a cover?  The cover is a place setting.  Each cover should be at least 24 inches wide. Each guest should know which items are his or hers.  How do you know what to set at a table?  The occasion, the style of service, the size of the table, and the menu help determine how you will set the table.

3. Parts of a Cover  Think BMW! - b read plate, m eal plate, w ater glass  positioned from left to right.  Work from the outside to the inside

4. Where Everything Goes  Dinner plate-Place the plate in the center of the cover about one inch from the edge of the table.  Dinner knife-Set this knife on the right side of the plate, with the blade facing in.  Spoon: lays directly right of the knife  Soup spoon-Place the spoon to the right of the dinner spoon.

5. Where Everything Goes (part 2)  Dinner fork-Place the fork to the immediate left of the plate.  Salad fork-Set this fork to the left of the dinner fork.  Napkin-Fold the napkin and set it to the left of the salad fork.  Salad plate- to the far left side, next to the napkin.

6. Where Everything Goes (part 3)  Water glass-Place this glass just above the tip of the knife and to the left of the wineglass  Wineglass-Place the goblet above and to the right of the plate, above the soup spoon.  Bread plate-Set this plate above the forks  Butter knife-Rest the knife horizontally across the bread plate.

7. Styles of Food Service  American—Food is made completely in the kitchen and the server brings out finished food.  Example: Chili's, Applebee’s, etc.  French—Food is partially prepared in the kitchen with final preparation done in front of guests.  Example: some Japanese Steak Houses  Russian—Food is placed on a platter. Server then transfers the food from the platter to the guests’ plates.  Example: Tucahno’s or Rodizeo’s  Wagon— Food is brought out on a wagon for guests to choose from Ex: carving the cooked meat at the table, but no actual cooking is done at the table.  Example: Lawry’s Steak House  Butler—Combination of Russian and family-style serve-yourself. Served First, then it’s left for you.  Example: Brick Oven does this sometimes, with things like Pizza or Rootbeer.  Family Style—Large platters set on table; guests serve themselves.  Example: P.F Changs or Bucca Di Beppo  Buffet—Food is prepared ahead of tine and served from steam tables.  Example: Chuck-a-rama, Golden Coral, etc.  Fast Food/Cafeteria—Self-service, pre-cooked.  Example: Chik-fil-a, Wendy’s, Subway, etc.

8. ETIQUETTE  Etiquette is courtesy shown by good manners at meals  Table manners reflect part of your personality to others  Most rules of etiquette involve common sense and consideration for others

9. Standard etiquette tips  The standard tip is 15% of your check total, tip more in nicer restaurant or if service is above average  Place your napkin on your lap immediately when seated and for the meal.  Leave your napkin on your chair if you leaveand plan on returning the table during the meal.  Leave your napkin on the plate when finished with the meal

10.  American: all silverware on the plate with fork tines up, handles at the 4 o’clock position of the plate  Continental: all silverware on the plate with fork tines down, handles at the 4 o’clock position.

11.  Cell phones: turned to silent. If you must take a call, step away from the table  Elbows should be off the table  Always chew food with a closed mouth  When passing food, pass to the right